Pan Grilled Chicken With Cranberry Salsa Recipes

Steps:

• Flatten chicken slightly; sprinkle with salt, ginger and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs., Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink., Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through., Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce.

Steps:

• In a large nonstick skillet, saute chicken in oil until browned on both sides. , In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until a thermometer reads 170°. Serve with couscous. Sprinkle with almonds.

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Steps:

• Mix the soya sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper (I use lots of it), sesame oil and sake in a bowl.
• Spread the chicken slices in a dish and pour this marinade over it.
• Keep for an hour atleast.
• When ready to eat heat oil in a fry pan over med-high heat and when really hot put in as many of the chicken pcs the pan can take.
• Cook till lightly browned on both sides.
• Remove to a warm serving dish.
• Now add the mushrooms and green chilli to the pan and pour the remaining marinade to the pan and stir for one minute.
• Pour over the chicken pcs.
• and serve hot.

Steps:

• 1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook chicken for 5 minutes on each side or until done. Keep warm. 2. Combine onions, jalapeños, vinegar, and cranberry sauce in a medium bowl. Stir in 1 tablespoon cilantro and 1 tablespoon lime juice. 3. Combine 1 tablespoon cilantro, 1 1/2 teaspoons lime juice, and cream cheese in a small bowl; stir well to combine. Spoon salsa evenly onto individual plates. Place chicken on top of salsa; top with a dollop of cilantro cream. Serve immediately. Yield: 4 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 2 teaspoons cilantro cream) NUTRITION PER SERVING CALORIES 292(8% from fat) FAT 2.5g (sat 0.9g,mono 0.6g,poly 0.4g) PROTEIN 26.9g CHOLESTEROL 69mg CALCIUM 26mg SODIUM 397mg FIBER 0.3g IRON 1.2mg CARBOHYDRATE 38g